- 30 min
Allergens: Dairy, Gluten, Soy, Sulphite, Wheat
Prepare and cook the rice
Bring 1 ½ cups of water (double for 4 ppl.), rice, and the bay leaf to a boil in a pot over high heat, reduce heat to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork. Set aside.
Prepare the ingredients
Mince the onions and garlic. Cube the zucchinis. Cut the mushrooms in half. Rinse and drain the chickpeas. Slice the Thai chilis
(*careful: wash hands thoroughly after handling*).
In a pan over medium heat, sauté the onions and garlic in 1 Tbsp olive oil (double for 4 ppl.) for 2 minutes.
Add the mushrooms
Add the mushrooms and cook another 5 minutes.
Make the curry
Dissolve ½ vegetable broth cube in 1 cup of boiling water (double for 4 ppl.).
Add the curry powder, vegetable broth and coconut milk to the pan. Cook for 10 minutes.
Finish cooking and serve
Add the zucchini and chickpeas and cook about 5 minutes.
Serve the rice and vegetables. Cover with the sauce. Serve with thai chilis
(careful - spicy), a dollop of yogurt and top with fresh cilantro leaves.